HUTS VEGETABLE SOUP

 HUTS VEGETABLE SOUP

The following is a favorite soup recipe from Jan Prytz.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 Tbsp. Butter
  • l large onion, cut into large cubes
  • 2 cans 28 oz. chicken broth
  • 2 cans 28 oz. Diced tomatoes in juice.
  • 10 small White Rose potatoes, cut into large slices
  • 4 medium carrots cut into large slices
  • 2 cups green beans, fresh or frozen
  • 2 cups green peas, fresh or frozen

Instructions:

1. Heat oil and butter in a Dutch oven. Saute the onion until limp and starting to brown.

2. Add broth and tomatoes, undrained.

3. Add remaining ingredients and bring to a boil.

4. Turn down the heat and simmer for 15-20 minutes until the potatoes and carrots are tender.

5. Add salt and pepper to taste.

Comments

Post a Comment

Popular posts from this blog

SLOW COOKER CRACK CHICKEN

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 
Read more

DUTCH BABY

  DUTCH BABY Ingredients: 3 eggs 1⁄2 cup flour 1 cup milk 1 tbsp. sugar 1⁄4 tsp. salt 1 tsp. vanilla Pinch of nutmeg or cinnamon butter Instructions: 1.  Heat a 9" or 1 O" cast iron skillet in the oven at 425°. When the oven is up to temperature, remove the pan using a heavy mitt. Be careful, as the pan is very hot, which is crucial for your pancake to puff up.  2.  Put 3 tbsp. butter in skillet, making sure to brush up the sides to coat. Add batter and return to oven.  3.  Bake for 25 minutes. Dust with powdered sugar, fresh fruit, jam, or syrup.
Read more

RHUBARB PUDDING CAKE

 RHUBARB PUDDING CAKE Ingredients: 1⁄2 c. shortening or margarine 1⁄2 c.milk 1 egg 1 c. flour 1⁄2 tsp. baking powder 1⁄2tsp.salt 3 c. cut rhubarb (fresh preferred, but frozen/ thawed ok) 1 c. sugar Instructions: 1. Mix the first 6 ingredients together. Put into a 2-quart baking dish.  2. Top with rhubarb, add 1 cup of sugar on top, and dot with 1-2 tablespoons butter. Pour 1 c. boiling water over the top. Optional: Remove 2 tablespoons of sugar and replace it with strawberry Jell-O on top for color. 3. Bake at 350 degrees for 30-40 minutes. The cake should be tested with a pudding-like sauce on the bottom.
Read more